Hot Honey Chicken Sliders with Bacon and Ranch
These hot honey chicken sliders are packed with shredded chicken, crispy bacon, creamy ranch and melted cheddar cheese. Baked on soft Hawaiian rolls with garlic-Parmesan butter, they make an easy sweet-and-spicy appetizer, game-day snack or family dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 SLIDERS 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Hot Honey Chicken Sliders
- 1 package Hawaiian sweet rolls, 12 count
- 2½ cups cooked shredded chicken
- 6 slices bacon, cooked and crumbled
- ⅓ cup thick ranch dressing
- ¼ cup hot honey, divided, plus more for serving
- 12 slices sharp cheddar cheese, divided
Garlic-Parmesan Butter
- 4 tablespoons salted butter, melted
- 2 tablespoons finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Keep the Hawaiian rolls connected. Use a long serrated knife to slice the entire package horizontally through the center.
- Place the bottom half of the rolls in the prepared baking dish.
- Add the shredded chicken, crumbled bacon, ranch dressing and 2 tablespoons of hot honey to a large mixing bowl. Stir until the chicken is evenly coated.
- Arrange six slices of cheddar cheese over the bottom half of the Hawaiian rolls.
- Spread the chicken mixture evenly over the cheese. Drizzle the remaining 2 tablespoons of hot honey over the chicken.
- Arrange the remaining six slices of cheddar over the chicken filling.
- Place the top half of the rolls over the cheese.
- Combine the melted butter, Parmesan cheese, garlic powder, dried parsley and onion powder in a small bowl.
- Brush the garlic-Parmesan butter evenly over the tops of the rolls.
- Cover the baking dish loosely with aluminum foil. Bake for 15 minutes.
- Remove the foil and bake for another 7 to 10 minutes, or until the cheese has melted and the tops of the rolls are golden brown.
- Let the sliders rest for 5 minutes. Drizzle with additional hot honey, separate into individual sliders and serve warm.
Notes
- Rotisserie chicken makes this recipe especially quick and easy.
- Use thick ranch dressing to prevent the bottoms of the sliders from becoming soggy.
- Adjust the amount of hot honey to control the spice level.
- Pepper Jack can replace some or all of the cheddar for additional heat.
- Add thinly sliced dill pickles for a tangy crunch.
- Assemble the sliders several hours ahead, cover and refrigerate. Add the garlic butter immediately before baking.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat the sliders covered in a 325°F oven until warmed through. Uncover them during the final few minutes.
Find it online: https://www.firsthomelovelife.com/hot-honey-chicken-sliders/